Analysis of aroma volatiles generated during me extrusion of maize flour using solid phase micro-extraction (spme) [electronic resource].

Includes reference.

Volatile components in extruded maize flour at 140°C were extracted by Solid Phase Micro -Extraction (SPME), identified and evaluated by GC - MS. More than 90 compounds were successfully detected. Among the flavor active volatiles, pyrazines were the most prominent class of compounds, especially the alkyl substituted derivatives, followed by furans. Few pyrroles and sulfur - compounds were also identified. The above classes are highly contributed to the overall flavor, in spite of their relatively low amounts which may be due to the low extrusion temperature. Aldehydes, fatty acids, ketones, hydrocarhons and other aliphatic derivatives contributed only a little to the resulting flavor in contrast to their amounts among the identified volatiles. Maillard reactions as well as lipid degradation are the main reasons for the formation of these volatiles. The browning reaction is only moderate, the increase of a* (redness -positive- to greenness -negative) and h* (yellowness -positive- to blueness -negative) corresponds to the increase in redness and yellowness, respectively, which occurs in the beginning of non-enzymatic browning. Sensory characteristics of the extruded maize t10ur could be easily correlated with the identified compounds.

Summary in arabic.

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